Cara'S Shrimp Dish

• 4 cups Penne Pasta
• Uncooked large-sized shrimp, with or without tail on (32-count)
• 1/2 sweet vidalia onion chopped into small pieces
• 4 garlic cloves minced
• 1 cup of white wine (such as a pinot grigio or chardonnay)
• Juice of one lemon
• 1/4 cup sundried tomatoes diced
• 1/4 cup Bertolli Extra Virgin Olive Oil
• 1/2 cup Bertolli Mediterranean Olive or Five Cheese Tomato Sauce
• 1/4 cup of heavy cream (optional)
• 1/4 cup chives chopped in 1 inch pieces
• 1 tbspn tumeric powder
• 1 teaspoon of dried red pepper flakes (optional, if you want to add heat)

1. If shrimp are frozed, run under cold water until thawed.
2. In a separate pot, begin boiling water and add penne pasta. When pasta is al dente, drain and set aside.
3. Concurrent to the pasta preparation, begin by sauteeing chopped vidalia onions in a chefs' pan with 1/4 cup of olive oil on medium heat. When onions start to brown slightly, add garlic, sundried tomatoes and lemon juice.
4. Stir together flavors of onions, garlic. lemon and tomatoes for 2 minutes. Add tomato sauce and wine. Turn up to higher heat. Stir flavors together until mixture just starts to boil and turn down heat back down to medium-high after about 2 minutes. Stir in tumeric powder and shrimp. Stir in heavy cream (optional). Saute until the shrimp are fully cooked. If you find that you want a little more sauce, add a little more wine as the shrimp cook.
5. Add the cooked pasta and mix all the flavors together with the pasta.
6. Turn off stove heat and stir in the chives. Sprinkle in red pepper flakes (which optional, if you want to add heat).
7. Serve with plain baguette to soak up additional sauce. Enjoy!

penne pasta, shrimp, sweet vidalia onion, garlic, white wine, lemon, tomatoes, olive oil, mediterranean olive, heavy cream, chives, tumeric powder, red pepper

Taken from www.epicurious.com/recipes/member/views/caras-shrimp-dish-1200579 (may not work)